Finally Delicious Sprouted Gluten Free Egg Free Bread
Discover the magic of homemade bread with this "Finally Delicious Sprouted Gluten Free Egg Free Bread" recipe! Perfectly crafted for gluten-free and egg-free lifestyles, this wholesome loaf features nutrient-packed sprouted gluten-free oat flour, a flaxseed-based egg substitute, and a touch of psyllium husk for an irresistibly tender and hearty texture. Sweetened naturally with maple syrup and enriched with olive oil, this bread is as flavorful as it is nourishing. The easy-to-follow instructions and a total prep-and-bake time of just over an hour make it an approachable option for any home baker. Whether you're toasting it for breakfast or pairing it with your favorite soup, this gluten-free, egg-free bread is sure to become a pantry staple. Plus, it's freezer-friendly, ensuring you'll always have a healthy, homemade option on hand!
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Recipe Information
Ingredients
- 2.5 cups Sprouted gluten-free oat flour
- 0.5 cups Tapioca starch
- 3 tablespoons Ground flaxseed
- 9 tablespoons Water (for flax egg)
- 1.25 cups Unsweetened non-dairy milk
- 1 tablespoon Apple cider vinegar
- 3 tablespoons Olive oil
- 2 tablespoons Maple syrup
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.75 teaspoons Salt
- 2 tablespoons Psyllium husk powder
Instructions
Preheat the oven to 375°F (190°C). Line a 9x5-inch loaf pan with parchment paper or grease it well with oil.
In a small bowl, combine the ground flaxseed with water to make a flax egg. Stir well and let it sit for about 5-10 minutes until it thickens.
In a medium-sized mixing bowl, whisk together the non-dairy milk and apple cider vinegar. Let the mixture sit for 5 minutes to create a buttermilk substitute.
In a large mixing bowl, combine the sprouted gluten-free oat flour, tapioca starch, baking powder, baking soda, salt, and psyllium husk powder. Whisk to blend the dry ingredients evenly.
Add the thickened flax egg, olive oil, maple syrup, and the prepared buttermilk mixture to the dry ingredients. Stir well until the batter is thick and smooth, but avoid overmixing.
Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon or spatula.
Place the pan in the preheated oven and bake for 50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Remove the loaf pan from the oven and let the bread cool in the pan for 10-15 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. It also freezes well for up to a month.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 365.9 g | 133% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 34.3 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 658 mg | 51% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2029 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
